"I remember very well my grandma, especially her love for taking care of me and the incredible passion for the food, she loved cooking to make people happy. When I was a little child I used to spend lot of time with her, every evening she often asked me: what dish would you like for lunch tomorrow honey? She always wanted to plan her menu and organize her kitchen for cooking me the delicacies I liked most".
Silvia di Luzio
This is exactly what we do in Doppiozero's kitchen, we listen to our clients to design and create the best catering experience for them.
Doppiozero menu is based on recipes from Silvia's grandmother’s copy of the classic Italian cookbook by Pellegrino Artusi, "La scienza in cucina e l’arte di mangiar bene" ("Science in the Kitchen and the Art of Eating Well") in which Silvia's grandmother’s handwritten notes have proved as useful as the actual text.
WHY THE NAME DOPPIOZEROIt is the Italian translation for Double Zero, or 00 and it is the name of a premium type of Italian flour that we use to prepare our fine pasta and dough.